Butter Lettuce salad with Bleu Cheese, Candied Pecans, and Cranberries | Incredible Salads









{The Westlake} named after a salad I used to always get in Westlake. This goes nicely with simple grilled chicken. Enjoy ๐Ÿ˜‹
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Butter Lettuce salad with Bleu Cheese, Candied Pecans, and Cranberries

Ingredients: 

Serves 2-3
  • 1 head butter lettuce
  • 1 apple, thinly sliced
  • ⅓ cup candied pecans (see recipe below)
  • ⅓ cup cranberries
  • ⅓ cup bleu cheese

Honey-mustard dressing: 
  • 1 ½ tbsp. Dijon mustard
  • 3 tbsp. Olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Honey
  • 1 tbsp. Chopped chives or green onion
  • Salt and pepper

In a bowl or jar, mix all dressing ingredients. Toss with all salad ingredients except candied pecans and cheese. Plate salad and top with cheese and pecans. Add extra chopped chives or green onions on top if you have them. Serve with simple grilled chicken breast for a hearty meal. 

5-minute Stovetop Candied Pecans

  • ½ cup brown sugar
  • ¼ tsp salt
  • ¼ tsp. Ground cinnamon
  • 2 tbsp. Water
  • 1 cup pecan halves

(Optional) Toast and slightly cool pecans first. I like the flavor of using toasted pecans more than raw, but its not necessary.

Combine all the ingredients except the pecans in a skillet and cook over a medium heat for 2-3 minutes, until the sugar dissolves and the mixture is bubbling. Add a 1 tbsp. water to get it going. Stand back to avoid and sugar from burning you. It's important that the sugar really bubbles here in order to make that “crispy” texture of the pecan. 

Remove from heat immediately. Spread pecans out on parchment paper to cool completely. They will harden when cool. 

Enjoy. These can be stored for 2 months in the freezer. 




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{The Westlake} named after a salad I used to always get in Westlake. This goes nicely with simple grilled chicken. Enjoy ๐Ÿ˜‹ . Butter Lettuce salad with Bleu Cheese, Candied Pecans, and Cranberries Serves 2-3 1 head butter lettuce 1 apple, thinly sliced ⅓ cup candied pecans (see recipe below) ⅓ cup cranberries ⅓ cup bleu cheese Honey-mustard dressing: 1 ½ tbsp. Dijon mustard 3 tbsp. Olive oil 2 tbsp. apple cider vinegar 1 tbsp. Honey 1 tbsp. Chopped chives or green onion Salt and pepper In a bowl or jar, mix all dressing ingredients. Toss with all salad ingredients except candied pecans and cheese. Plate salad and top with cheese and pecans. Add extra chopped chives or green onions on top if you have them. Serve with simple grilled chicken breast for a hearty meal. 5-minute Stovetop Candied Pecans ½ cup brown sugar ¼ tsp salt ¼ tsp. Ground cinnamon 2 tbsp. Water 1 cup pecan halves (Optional) Toast and slightly cool pecans first. I like the flavor of using toasted pecans more than raw, but its not necessary. Combine all the ingredients except the pecans in a skillet and cook over a medium heat for 2-3 minutes, until the sugar dissolves and the mixture is bubbling. Add a 1 tbsp. water to get it going. Stand back to avoid and sugar from burning you. It's important that the sugar really bubbles here in order to make that “crispy” texture of the pecan. Remove from heat immediately. Spread pecans out on parchment paper to cool completely. They will harden when cool. Enjoy. These can be stored for 2 months in the freezer. #bleucheese #salad #saladsofinstagram #bleucheesecrumbles #cranberries #butterlettuce #fallrecipes #candiedpecans #instarecipes #instadelicious #saladfoodporn @thestonehaus #mediterraneosalad

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